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Eggplant Salad with Mushroom Dressing

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    Source: www.emerils.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsB1, B2, B3, B9, B12
    MineralsNatrium, Chromium, Manganese, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1/2 cup flour

    2. 2 tablespoons Creole seasoning, or to taste

    3. 1 egg

    4. 1/2 cup milk

    5. 1 cup yellow cornmeal

    6. 1 large eggplant, peeled and cut into 1/2-inch-thick sticks

    7. 1/2 cup olive oil

    8. 1 teaspoon salt

    9. 8 cups assorted greens (endive, arugula, radicchio), rinsed and dried

    10. Mushroom Salad Dressing

    11. 1/2 cup coarsely grated Parmesan cheese

    Instructions Jump to Ingredients ↑

    1. In a bowl stir together flour and 1 tablespoon seasoning. Beat egg and milk in another bowl. Blend cornmeal and remaining 1 tablespoon seasoning in a third bowl. Dredge eggplant in seasoned flour, then egg mixture, and finally seasoned cornmeal; shake off any excess cornmeal. Heat oil in a large skillet until very hot and fry eggplant in batches, turning occasionally, until crisp and golden brown, about 5 minutes. Transfer with a slotted spoon to paper towels to drain. Sprinkle with salt. Toss greens with 1 cup dressing and divide among 4 plates. Arrange eggplant on top and drizzle with remaining dressing and cheese.

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